Description: Recalls are costly, for your brand and your bottom line and consumers everywhere want to know that the food they consume is safe. Manufacturers strive to reduce food safety risks for customers and consumers. Learn how you can add an additional hurdle against pathogenic bacteria in flour during the milling process and help ensure consumer safety while protecting the quality of your finished product with Lactic Acid.
Classroom Engagement: - Understand the role lactic acid can play in reducing pathogenic bacteria in flour, therefore protecting your largest asset, your brand - Enhance your food safety program - Learn what you can gain by adding additional microbial hurdles in the milling process - Protect the quality of your finished product. - Recognize the challenges the industry has experience in the past.
